1.
Clean the fennel bulbs. Chop them coarsely.
2.
In a frying pan, brown the fennel in the olive oil over high heat.
3.
In a bowl, mix the lemon juice and the juice of half a blood orange, the water, salt, pepper and honey.
4.
When the fennel is golden brown, add your mixture. Cook over low heat for half an hour to 3/4 of an hour. There should be no liquid left at the end and the fennel should be tender. Add a few pieces of pulp from the remaining blood orange on top.
